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Amazing Italian Cream Cake
December 3, 2021
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Get ready to live because this Italian Cream Cake is about to blow your ever-loving minds. A light vanilla based cake, similar to my vanilla cake and laced with toasted pecans and coconut only to be slathered in decadent cream cheese frosting. It’s a glorious dessert, any way you slice it.
First of All, What is Italian Cream Cake?
Surely it’s a cake from Italy, given the name and all. WRONG-O! This cake actually is derived from the south and there is nothing Italian about it. After some research, some think it’s origins are from Texas, whereas others think it comes from Georgia. Regardless, ‘Italian Cream Cake‘ (or sometimes also called Italian Cream Cheese Cake) is only a name and at the end of the day, you won’t care because of how delicious it is.
A Few Tips and Tricks For Success
I hate a dry cake, so here are a few tips and tricks to ensure you will have success with this Italian Cream Cake recipe!
First of all, please note that I purposely use a combination of butter and oil to ensure this cake stays moist. Butter adds flavor and the oil adds that extra insurance. Buttermilk, another listed ingredient, also does the same thing!
Baking cakes at a lower oven temperature for longer period time will also retain a lot of that moisture. Just be sure to watch it and test it as you go so you don’t over bake! Once your cakes come out of the oven, let them cool completely, but don’t let them sit out ALL DAY. The edges can get crusty and stale tasting if left out past 12 hours. If you’d like to make this cake in advance, great! Simply wrap the cooled cakes in plastic wrap and leave out on the counter or refrigerate, whatever your preference is.
How to Make Italian Cream Cake
Just like making any other kind of cake, the steps don’t really vary all that much! The hardest part is waiting for the cakes to cool so you can assemble this beauty. Of course the detailed instructions with measurements are found in the recipe card at the bottom of this post.
Prep
Preheat oven. Line two round baking pans with parchment paper and nonstick cooking spray. Set aside. (We will end up cutting each cake in half to get four layers. If you’d like to NOT do that, use three cake pans for three taller layers.)
Make Cake Batter
In a large bowl, whisk the dry ingredients together (flour, baking powder, baking soda and salt). In a separate bowl or measuring cup, stir buttermilk and vanilla together. Set aside.
In the bowl of a stand mixer, stir butter, oil and sugar together until combined. Add in the eggs and egg whites and beat until very light and fluffy. Alternate adding in the dry ingredients with the buttermilk to the egg mixture, starting and ending with the dry. Fold in the pecans and coconut.
Bake
Divide batter evenly between two baking pans and bake. Be sure to place the pans in the lower 2/3rds of the oven. Cake is done when a toothpick inserted comes out clean or mostly clean with a few moist crumbs.
Cool in cake pans for 15-20 mins before inverting and moving to a cooling rack. Allow cakes to cool completely before cutting and decorating.
Make Cream Cheese Frosting
Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting. Use as desired.
Assembling Your Cake
Using a serrated bread knife, slice each cooled cake in half lengthwise to get four thin cakes. Place one cake onto a cake plate or serving platter. Spread about 3/4 cup of frosting onto the cake evenly (doesn’t have to be exact) being sure to push frosting right to the edges of the cake. Top with another slice of cake. Continue frosting and filling the cake until all four slices of cake are stacked on one another with frosting in between each. With remaining frosting, frost cake exterior.
Decorate with more coconut and pecans as desired and serve.
Decorating Your Cake
Decorations can vary, depending on preference and what kind of decorating tools you have. I love the crunch of a pecan, so I just coated the outside with nuts, but generally left my version of Italian Cream Cake pretty plain to show you don’t need fancy tools to get a beautiful finished product. I just used a small offset spatula for the entire cake! Simple, but effective and very inviting.
Storing Italian Cream Cake
Do I Have to Refrigerate it?
If you’re going to be making this cake and eating it within 2-3 hours, it is absolutely fine to leave out of the counter. If you plan on keeping this for a few days, then definitely refrigerate. Cover entire cake gently with plastic wrap (toothpicks sticking out of the cake will help the plastic wrap not stick).
If you have eating half of the Italian Cream Cake and want to store the remaining, press plastic wrap directly on the cut portions of cake, while loosely wrapping the top and edges.
Love Italian Cream Cake? Try These Other Cake Recipes:
- Amazing Vanilla Cake Recipe
- Perfect Chocolate Cake
- Black Forest Cake
- The Best Cheesecake Recipe
- Perfect Carrot Cake
- Favorite Coconut Cake
There you have it! I hope you love this cake as much as I do. Be sure to print, save or bookmark this recipe! Have a great day, friends!
Italian Cream Cake
Get ready to live because this Italian Cream Cake Recipe is about to blow your ever-loving minds. A light vanilla based cake, laced with toasted pecans and coconut only to be slathered in decadent cream cheese frosting.
Ingredients
For the Italian Cream Cake
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups buttermilk
- 2 teaspoons vanilla
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 2 whole egg whites
- 1/2 cup chopped pecans toasted
- 1 cup shredded coconut
For the Cream Cheese Frosting
- 1 cup butter very soft
- 16 oz cream cheese at room temperature
- 2 pounds powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the cake:
- Line the bottom of two 8 or 9-inch cake pans with parchment paper. Spray well with nonstick cooking spray and set aside. Preheat oven to 325 degrees.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.
- In a liquid measuring cup, stir buttermilk and vanilla together. Set aside.
- In a separate large bowl, mix butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
- Alternate adding in flour mixture with buttermilk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Fold pecans and coconut in by hand.
- Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower 2/3rds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
- Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
For the Cream Cheese Frosting:
- Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting. Use as desired.
Cake Assembly:
- Using a serrated bread knife, slice each cooled cake in half lengthwise to get four thin cakes.
- Place one cake onto a cake plate or serving platter. Spread about 3/4 cup of frosting onto the cake evenly (doesn't have to be exact) being sure to push frosting right to the edges of the cake. Top with another slice of cake. Continue frosting and filling the cake until all four slices of cake are stacked on one another with frosting in between each. With remaining frosting, frost cake exterior.
- Decorate with more coconut and pecans as desired and serve.
Notes
If you don’t want to slice each baked cake into two to create four layers, feel free to divide the cake batter between three cake pans for just three layers. They will bake quicker in the oven and you won’t have to slice any cakes, making for easier assembly.
Nutrition
Calories: 1057.7kcal | Carbohydrates: 140.01g | Protein: 9g | Fat: 53.51g | Saturated Fat: 32.91g | Cholesterol: 158.25mg | Sodium: 582.82mg | Potassium: 206.43mg | Fiber: 1.62g | Sugar: 113.47g | Vitamin A: 1337.28IU | Calcium: 98.67mg | Iron: 2.16mg
Hi!!! About to make this today and I just noticed that I grabbed the lowfat buttermilk? Should I go to another store to get full fat buttermilk?
Such a wonderful cake. I made it as cupcakes for a family gathering. It makes three dozen standard size cupcakes and I cut the cream cheese frosting in half. Everyone raved. Thank you for the recipe!
My family would love this cake !
I have tried all of your cake recipes so far, all great by the way :). I wonder though can this be done in a bundt pan? I need to transport it by train to work and i’m afraid the layers would fall.
I want to make this cake, BUT there is an AD at the very top of ingredient list that will not close. What is the very 1st ingredient listed prior to flour? TY!
Flour is the first ingredient listed.
I made this cake for a church thing tonight and it was a hit! I probably beat the butter/sugar mixture for a good 5 minutes before adding the eggs and beating again until light and fluffy. I ended up using a cream cheese frosting that essentially blends sweetened whipped cream plus some cream of tartar to stiff peaks with cream cheese to make a stable frosting instead of the one in the recipe. It uses 2 cups vs. 2 pounds of powdered sugar. The overall outcome was a tender, airy cake that wasn’t too sweet. Thanks for a great recipe!
Cake is delicious but mine was a bit crumbly. What did I do wrong?
Can I make this in 3 cake pans just have 3 layers? Instead of cutting cakes in half
Yes! You’ll just have to bake them for a few minutes less since the layers will be smaller.
A question: 2 pounds of powdered sugar for the frosting. That’s 7.5 cups! Is that correct? Please respond.
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Yes, that is correct! It’s a large cake.
I’m also wondering if the egg whites are beaten to stiff peaks
No, you don’t separate them and beat to stiff peaks. In step 4, it says to beat the eggs and egg whites into the mixture until its light and fluffy.
Do we use sweetened or unsweetened coconut?
I used sweetened but unsweetened would also work.
Do you beat the egg whites to a stiff peaks?
Made your cake. Wow so Wonderful!
Made this for my mom for Mother’s Day and it was absolutely delicious! Great recipe.
Would rate higher than 5 stars if I could! I made cupcakes and they came out the most perfect texture and the frosting is thick and amazing. It’s nice to have a cake where you can’t quite tell what the flavor is unless you baked it. A welcome change from vanilla or chocolate. This is definitely now my go-to dessert and will recommend your recipes to everyone. Thanks! This is the best cake I have ever tasted.
Cant wait to try this
Hello, just wanted to clarify, or more accurately disclaim your “wrongo” in reference to the origin of Italian cream cake. Although it surely made its way to the south, just as the best southern recipes have made their way across time and nations, the root of this cake is actually renaissance Italy. Many, many years later, it made an overwhelming welcome in Canada prior to continuing its trek south, where Texans laid claim to its origin. It migrated southeast, where the south, in its love for all thing rich and comforting claimed its roots as its own. However, being Italian and cooking so my entire life, a truly spectacular dish can only begin with an understanding of its origin an of the culture surrounding the region of its roots. Given the number of years between Renaissance Italy and this cakes migration south, it stands to reason that the origin would have been unknown and the south claimed this treasure as its own. However, I would be denying my heritage and my cultural cuisine by not bringing it back home where it belongs.
Buon Natale
Was it made with pecans in Italy? What is the original recipe? Hoping it has hazelnuts!
More than likely almonds were used
I’ve always wanted to try an Italian Cream cake and this one looks amazing! I’ve made several of your recipes, including ñ some of one of you books ( pizza dough, Blake’s scones) and Inlove them! Thank you for sharing them with us!
Years ago I made another Italian Cream Cake and didn’t love it. I need to try your recipe.
This looks so delicious! I was assigned a dessert for a potluck dinner and will make this. Thanks!
This is on my list to make for my husband’s birthday! Looks so, so good!
I’ve always wanted to make one of these! Now I think I will!
I made this last weekend it was amazing. Can’t wait to make it again.
Can’t wait to try this!
Omg. I thought I had a great recipe. This one is amazing. Served it to rave reviews. Love your recipes.
I may have to make this for my Mom. She loves Italian cream cake.
This recipe I must try! All of your dessert recipes have been amazing and I have not been disappointed by a single one! Whenever I want a dessert recipe , go to Lauren’s latest!
Yum!! I can wait to try this cake, I’ve been on the hunt for a good Italian creme cake!
This recipe looks so awesome. Thanks for sharing it
Sweet Mary & Joseph I can’t wait to try this cake. Yummmm
Italian Cream Cake reminds me of my grandmother who made the best I’ve ever tasted. I can’t wait to try this recipe!!
This recipe is a definite keeper! My mom bakes a lot, and Italian Cream cake is one of her specialties so I was nervous making it for her – she said this was the best Italian Cream cake she’s ever had!
This cake looks so yummy! I can’t wait to try it!
I was looking for a new cake recipe to try out.. this will definitely be my next one. Thanks lauren for the great recipes 😊
I’m not a big cake person but Italian Cream Cake is the exception & my favorite! This looks so good, and easy! Can’t wait to try it 🙂
Awe man.! As a type 2 diabetic…140 grams of carbs and 113 grams of sugar per serving is death on a plate for me! It sure does look good, though!
Use a low glycemic sugar like Lakanto Monkfruit Sweetener.
A trick I learned for taking my Italian Creme Cake to the next level is to use frozen shredded coconut in the batter. It is very moist and tends to melt into the batter so that you get the flavor but not the texture of the coconut, which many people object to. Frozen coconut can be hard to find, but when you do, stock up. It really makes this cake even more delicious!
Another great cake recipe 🙂 . I have made almost everyone of your baked goodies and my family (myself inluded) absolutely love them.
Can you make this in a 13×9 pan..
It’ll be pretty thick, but should work.
Would you please consider posting high altitude modifications for those of us who live in the mile high city or other high altitude locations? Thanks. Love you recipes.
I lived in CO for 22 years. Use High Altitude flour in orange bag at Safeway, King Soopers, sometimes at Walmart. High Altitude is the name of the flour.
This looks awesome and my mom totally wants me to make this for her for her birthday. Coconut question – do I use the sweetened shredded coconut from the baking aisle? Or is there a non-sweetened version I should use? Thanks!
This looks amazing!!
This is one of my favorite cakes! My grandma makes a pretty amazing one! LOVE LOVE LOVE!